Follow these steps for perfect results
oil
garlic
minced
ginger
minced
green onion
chopped
cilantro
chopped
carrot
diced
water
salt
black pepper powder
cornflour
lemon juice
Prepare all ingredients.
Heat oil in a saucepan.
Add minced ginger and garlic and cook for 2 minutes.
Add chopped onion and cook until softened.
Add diced carrots and chopped coriander and mix well.
In a small bowl, mix cornflour with 1/4 cup water to form a slurry.
Pour cornflour slurry into the soup and bring to a boil.
Add salt and pepper powder and mix well.
After boiling, turn off the heat and add lemon juice.
Serve hot.
Expert advice for the best results
Adjust the amount of lemon juice to your taste.
Add a pinch of red pepper flakes for a little heat.
Everything you need to know before you start
10 minutes
Soup base can be made ahead of time, add lemon juice just before serving.
Serve in a bowl, garnish with fresh cilantro and a lemon wedge.
Serve hot as an appetizer.
Pairs well with Indo-Chinese dishes.
Complements the light flavors.
Discover the story behind this recipe
A popular soup in Indo-Chinese cuisine, often served in restaurants.
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